Someone suggested this can be done. It seems to me like butter is final product which fat cannot be recombined with milk without the use of emulsification and\or emulsifiers. the fat will just float on the surface.

Anyone care to share his opinion\expirience?

« Last Edit: May 06, 2012, 09:07:33 AM by Tomer1 »

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Amatuar winemaker,baker, cook and musician not in any particular order.

I have no idea Tomer, I was asking myself a similar question yesterday when I discovered that the 35% cream I added to the milk for my Brie, was UHT. That tutned out fine as far as I can see now. But I guess UHT cream is "closer" to milk than butter...

Just from my experience with the high butterfat content of my cow's milk this spring, I doubt that using butter would work. Some of the butterfat ends up separating out and won't mix back into the milk, no matter how much I stir it - or how much I shake before warming the milk in the kettle. I've even ended up with some of the butterfat on the mat under the mold when the cheese is in the press. Such a waste!